02:29
Gaelle So
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The idea is simple : heat up some milk, add some bacterial culture to it, and let time to the work for you. I have explained my easy foolproof method for homemade yogurt on the blog, focusing on dairy milk, but I also want to share with you this method a delicious dairy-free yogurt, made with my beloved coconut milk (you might have already noticed my love for everything coconut..). So wether you are avoiding dairy for health related reasons or for ethical reasons, I advise you to give this coconut yogurt a go. It is very easy to make, and will definitely save you a few bucks, as dairy-free yogurt can be quite expensive in the shops, and also hard to find if you don't have a health food store close by or live in a big city.

There's two very important things to remember before you get started on making coconut yogurt at home :- Get full fat (not light) coconut milk that doesn't have any additives. The only ingredients listed on the label should be coconut and water, nothing else. This kind of coconut milk might be a bit more expensive than basic coconut milk (which is usually thickened and textured with other ingredients), but it's worth investing a bit more if you want your coconut yogurt to work- As we are making a dairy free yogurt, you need some good bacteria to turn the milk into yogurt. If you do not mind using dairy, but still want coconut yogurt, you can simply use 2 tablespoons of a previous batch of dairy yogurt (or one from the shop, with active live cultures). But to keep this completely dairy free, you need to buy some pro-biotic capsules, which are available at any pharmacy or health food store.

Attention : please note that contrarily to homemade yogurt made with dairy milk, you cannot reuse your coconut yogurt to make your next batch. For each new batch of coconut yogurt, you'll have to use pro-biotic capsules.As for my homemade yogurt recipe, no need for any fancy or expensive equipment, just a pot, a whisk and a glass jar.Got everything? Go ahead and try this super creamy yogurt!

Ingredients2 cans of full fat natural coconut milk (make sure there's not additives : just coconut and water should be listed in the ingredients)

2 probiotic capsules

Method with a thermometer :

Step 1 - Warm the coconut milkPour the coconut milk in a pot, put on medium heat and bring to a temperature of 87°C. Make sure you stir the milk every now and then so it doesn't stick to the bottom of the pot.Once you have reached this temperature, turn the heat down, and keep on simmering for 5 minutes, between 80°C and 87°C. Keeping the milk simmering at this temperature for a short amount of time allows for some of the protein molecules of the milk to change, and will make a creamier, thicker yogurt.

Step 2 - Let the milk cool downTake the milk off the heat, and let it cool down for 15 to 20 minutes, until it comes down to 50°C. When the milk has reached this temperature, it's time to add the culture.

Step 3 - Culture the milkOpen the probiotic capsules and empty their content in the warm coconut milk, and whisk to combine.

Step 4 - Keep the yogurt warm : incubationTransfer the cultured coconut milk to glass jars, close tightly, then place in a warm place for minimum 12 hours or more for a tangier and thicker yogurt. (see below on how to keep your yogurt warm...)

Method without a thermometer : You don't necessarily need a thermometer to make yogurt. Use this easy foolproof method, and you'll manage just as well!

Step 1 - Warm the coconut milkPour the milk in a pot, put on medium heat and bring to a simmer. Make sure you stir the milk every now and then so it doesn't stick to the bottom of the pot.Once the milk starts to steam a little bit and have little bubbles on the side of the pot (but don't take it to a full boil, it might boil over and get very messy!), keep on simmering for 5 minutes. Keeping the milk simmering for a short amount of time allows for some of the protein molecules of the milk to change, and will make a creamier, thicker yogurt.

Step 2 - Let the coconut milk cool downTake the milk off the heat, and let it cool down for 15 to 20 minutes, until you can put your little finger in it, and count to 5 without having to take your finger out (yep, your own body is a great thermometer too!). It's time to add the culture.

Step 3 - Culture the milkOpen the probiotic capsules and empty their content in the warm coconut milk, and whisk to combine.

Step 4 - Keep the yogurt warm : incubationTransfer the cultured milk to glass jars, close tightly, then place in a warm place for minimum 12 hours or more for a tangier and thicker yogurt.

How to keep the yogurt warm for that long?There are a few different options, just look around your house and see what you can do with what you have. You most probably have something that will do the trick!

- Place it in your oven turned off, with the pilot light on.- Find a cupboard in your kitchen that stays warm (close to a heating source maybe?)- My favourite technique : I use a cooler bag (one of those that keep your picnic or beers fresh in summer), and wrap my yogurt jar in a blanket inside the bag, along with another glass jar filled with boiling water, that will kind of act as a hot water bottle, keeping the whole bag warm for a very long time. Then I just leave it in a warm room and forget about it until the next day. You can also use a cooler box instead of the bag.

You see, no need for any special equipment, just do with what you have at home! I have been making it this way for years, and it has always worked.

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How to make your own yogurt // Comment faire du yaourt maison

01:01
Gaelle So
0 Comments

Making your own yogurt is very easy and doesn’t actually take very long to make (if you just think of the actual hands on time). It’s been a few years that I make my own yogurt, always with great results. I have shared my recipe and technique with many friends, who have been surprised by the simplicity of the process, and now always make their own yogurt on a regular basis.

I think it's about time that I share this on the blog.

Why making your own yogurt?- It's cheaper! For 1 litre of milk, you get one litre of yogurt. You can store your homemade yogurt in glass jars, wether large or single portion sized ones, so you don't pay for packaging, as you would with store-bought yogurt.

- It's healthier! This homemade yogurt is cultured naturally with live cultures. There are no additives, thickeners or flavourings.

- It's tastier! Homemade yogurt is soft and creamy, smooth and slightly tangy, but not acidic. If you choose organic, local, raw milk straight from the farm, you'll get the best tasting yogurt you've ever had. You can also use goat's milk to make your yogurt which is just as delicious!

- It's easy and quick to make! All you need is about 20 minutes. I'm sure you can find a spare 20 minutes in your week to make your own yogurt, right? As I said earlier, the method is dead-easy, there's no special equipment needed, and it only requires 2 ingredients.

- It's better for you, and the environment! Think of all the single serve yogurt plastic pots, their foil lid, their cardboard 6 pack box, the plastic bag it came with... that's a lot of packaging for some cultured milk right? By making your own yogurt, you reduce all this packaging and waste to a minimum : the milk container. In some places, it's even possible to get fresh milk at the shop or delivered, in beautiful reusable glass bottles. The traditional "Milk Man" is coming back in fashion! Some farmers in France, and probably elsewhere in the world, offer their fresh milk in automatic vending machines - on a bring your own container and buy as much as you need principle. A beautiful way to get fresh, local, waste-free milk!

How do you make yogurt?

Now there are many different techniques out there, but I found a recipe that’s easy and doesn’t require any special equipment (as you know, I’ve been travelling a lot and don’t always have a lot of cooking equipment available). This recipe can be made by anyone, no need for thermometer (though it can also be helpful to have one to respect the right temperature for warming up the milk, though not essential), no yogurt maker,... Just a large pot, a glass jar with a lid and a whisk. Told you, nothing fancy or expensive!

For the ingredients, it's just as simple : milk and yogurt is all you need.

Milk : use the kind of milk you find in the fresh section of your grocery store, not the long life ultra pasteurised one (usually sold in cartons). You might even be lucky enough to get fresh unpasteurised organic milk, straight from the farm! I prefer full cream milk, but a semi-skimmed milk will work well too.

Yogurt culture : start with a shop bought plain unsweetened yogurt with Active Live Cultures (this should be specified in the ingredients list). Or maybe you have a friend who makes yogurt and could give you some! After your first batch of yogurt, just make sure to keep a small amount of it for your next batch, and keep on doing that for every batch!

There’s just a few simple steps to respect when making yogurt :

- Warming up the milk , then cooling it down- Mixing in bacterial culture : for this you have different choices, you could use probiotic capsules (that you find at the pharmacy or health food stores), or use a few spoons of yogurt (either homemade from your last batch or from the shop) with live cultures in it (don’t buy just any yogurt, it does need to be a yogurt with live cultures in it for it to work and turn your milk into yogurt).- Keeping the mixture warm for a long time, until the milk turns into yogurt.

So come on, no more excuses now, it's time to make your first batch of yogurt!

Step 1 - Warm the milkPour the milk in a pot, put on medium heat and bring to a temperature of 87°C. Make sure you stir the milk every now and then so it doesn't stick to the bottom of the pot.Once you have reached this temperature, turn the heat down, and keep on simmering for 5 minutes, between 80°C and 87°C. Keeping the milk simmering at this temperature for a short amount of time allows for some of the protein molecules of the milk to change, and will make a creamier, thicker yogurt.

Step 2 - Let the milk cool downTake the milk off the heat, and let it cool down for 15 to 20 minutes, until it comes down to 50°C. When the milk has reached this temperature, it's time to add the culture.

Step 3 - Culture the milkPour the 2 tablespoons of yogurt in the warm milk, and whisk to combine.

Step 4 - Keep the yogurt warm : incubationTransfer the cultured milk to glass jars, close tightly, then place in a warm place for minimum 6 hours for a thinner yogurt, to 12 hours or more for a tangier and thicker yogurt. (see below on how to keep your yogurt warm...)

Method without a thermometer : You don't necessarily need a thermometer to make yogurt. Use this easy foolproof method, and you'll manage just as well!

Step 1 - Warm the milkPour the milk in a pot, put on medium heat and bring to a simmer. Make sure you stir the milk every now and then so it doesn't stick to the bottom of the pot.Once the milk starts to steam a little bit and have little bubbles on the side of the pot (but don't take it to a full boil, it might boil over and get very messy!), keep on simmering for 5 minutes. Keeping the milk simmering for a short amount of time allows for some of the protein molecules of the milk to change, and will make a creamier, thicker yogurt.

Step 2 - Let the milk cool downTake the milk off the heat, and let it cool down for 15 to 20 minutes, until you can put your little finger in it, and count to 5 without having to take your finger out (yep, your own body is a great thermometer too!). It's time to add the culture.

Step 3 - Culture the milkPour the 2 tablespoons of yogurt in the warm milk, and whisk to combine.

Step 4 - Keep the yogurt warm : incubationTransfer the cultured milk to glass jars, close tightly, then place in a warm place for minimum 6 hours for a thinner yogurt, to 12 hours or more for a tangier and thicker yogurt.

How to keep the yogurt warm for that long?There are a few different options, just look around your house and see what you can do with what you have. You most probably have something that will do the trick!

- Place it in your oven turned off, with the pilot light on.- Find a cupboard in your kitchen that stays warm (close to a heating source maybe?)- My favourite technique : I use a cooler bag (one of those that keep your picnic or beers fresh in summer), and wrap my yogurt jar in a blanket inside the bag, along with another glass jar filled with boiling water, that will kind of act as a hot water bottle, keeping the whole bag warm for a very long time. Then I just leave it in a warm room and forget about it until the next day. You can also use a cooler box instead of the bag.

You see, no need for any special equipment, just do with what you have at home! I have been making it this way for years, and it has always worked.

Step 5 - Store your yogurt, and enjoy!When your yogurt is set, simply put the glass jar in the fridge! A thin layer of whey might have formed on top of your yogurt : you can just whisk it back in (it's full of nutrients), or pour it out (but don't waste it! You can use it to make crepes, pancakes, cakes, muffins, bread or brioche. Can't use it now? Freeze it for later use!)

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22:57
Gaelle So
1 Comments

Unfamiliar with this delicious little treat? Let me talk you through it before you make it and try it yourself.A crumbly layer of shortbread biscuit, topped with a creamy goey caramel layer, finished with a nice layer of pure dark chocolate. Yeah, I know.Along with Pavlova and Lamington, caramel slice is one of the most iconic and most loved desserts in Australia. With a recipe inspired by the British roots of Australia cuisine, with that crumbly shortbread base, but also the fudgy caramel, found in so many British treats, this sweet treat was among the first Australian specialties I tried. And I fell in love with it. It has probably reached almost to the top of my favourite desserts now. I remember making a caramel slice as my own birthday cake for my 23rd birthday, celebrated in Australia. It was actually the first time making it myself. There are many ways to make a caramel slice, also called Millionaire shortbread in the UK, but most recipes join on using condensed milk for the caramel, a touch of Golden Syrup, which brings that sweet layer together. I like using brown sugar in my recipe for a deeper flavour that you don't get with white sugar. The coconut is also a great addition, I think, it brings a bit of freshness, that cuts out that overly sweet side of the caramel, which is also balanced by a touch of salt, and the bitterness of the dark chocolate layer on top.

It might look complicated like that, but honestly, it doesn't take much time, technique or effort, apart from whisking of the caramel for 10 minutes. If you make it once, you'll just want to make if over and over again.For those who are horrified by the list of ingredients (mostly sugar and butter, let's be honest), I am working on a healthier veganised version of this dessert, on which I am still working to get the best version before I share it with you... suspense!

IngredientsBiscuit150 g flour40 g shredded coconut90 g brown sugar1/2 tsp baking soda125 g melted butterCaramel filling150 g butter300 ml condensed milk1 1/2 tbsp Golden syrup80 g brown sugar1 tsp vanillapinch of saltChocolate layer150 dark chocolate1 tbsp coconut oilPreheat the oven to 180°C. Line a square or rectangle (approx. 23cm x 33 cm) baking tin with baking paper.In a bowl, mix the flour, baking soda, shredded coconut and brown sugar. Add the melted butter and mix until combined. Press the mixture into the tin to form an even biscuit layer. Bake for 15 to 20 minutes, until just golden but still a bit soft to the touch. Meanwhile, prepare the caramel.Put the butter, condensed milk, golden syrup and brown sugar in a saucepan, and slowly bring to the boil, stirring almost constantly. Once the caramel is boiling, keep on cooking it on low-medium heat for 10 minutes, still stirring constantly, until the caramel thickens and gets light brown caramel colour and smell. Remove from the heat, add the vanilla and salt, and pour on top of the partly cooked biscuit. Bake for 10 more minutes.Remove the biscuit and caramel cake from the oven and let it cool completely. Keep the slice in the baking tin.Melt the chocolate with the coconut oil in a bain marie (place a bowl on top of a pot with boiling water, making sure the bowl doesn't touch the water). Pour the melted chocolate on top of the cold caramel layer, smooth the top, and place the slice in the fridge for at least 4 hours to set and harden.Cut the caramel slice into squares, and serve either straight out of the fridge or at room temperature.